Pasta al Pesto Genovese
Pasta al Pesto Genovese (PEH-stoh jeh-noh-VEH-zeh)
Pesto Genovese Pasta
Silky trofie pasta coated in a vibrant, fragrant sauce of crushed basil, pine nuts, garlic, Parmigiano, and Ligurian olive oil.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow pasta bowl
Garnishes: basil sprig, pine nuts, Parmigiano shavings
Accompaniments: crusty bread
Instructions
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1
Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1 cup pasta water.
-
2
Pound garlic and a pinch of coarse salt in a mortar. Add pine nuts and crush to a paste.
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3
Add basil leaves in batches, grinding in a circular motion against the sides until a bright green paste forms.
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4
Stir in the grated cheeses, then slowly drizzle in olive oil while stirring until emulsified.
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5
Toss drained pasta with pesto, adding pasta water a splash at a time until glossy and well-coated.
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6
Serve immediately — pesto should never be heated or cooked.
Did You Know?
Genoa holds an annual World Pesto Championship where competitors must use a marble mortar and wooden pestle — no machines allowed.
Chef's Notes
Equipment Tips
- mortar and pestle or food processor
- large pot
- colander
Garnishing
basil sprig, pine nuts, Parmigiano shavings
Accompaniments
crusty bread
The Story Behind Pasta al Pesto Genovese
Pesto descends from ancient Roman moretum, a cheese-herb paste. Modern pesto alla genovese crystallized in 19th-century Liguria when New World basil thrived in Genoa's mild climate. The mortar-and-pestle method remains the gold standard.
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